http://www.democraticunderground.com/115721550Oh my.
Trust me, it's a really really really slow day on Skins's island.
guardian (1,988 posts) Wed Feb 13, 2013, 12:58 PM
High altitude biscuit tip
FYI. For those of you that live at higher elevations and have trouble getting your biscuits to rise. You can make a great, light, fluffy biscuit using Bisquick. Here is the trick: simply substitute water for the milk called for 1:1. Otherwise follow the recipe on the box.
We live at about 7,500 feet and this substitution makes a tremendous difference in the height of the biscuit. The went from being 1 to 1 1/2 inches high to about double that. Nice and tender and fluffy.
intheflow (23,776 posts) Wed Feb 13, 2013, 01:01 PM
1. That is awesome!
I have SUCH a hard time baking at altitude! This could be very helpful indeed. Have you tried it with other recipes?
<<<lives at exactly 1500 feet above sea-level; don't know if that's "high altitude" or not.
guardian (1,988 posts) Wed Feb 13, 2013, 01:42 PM
2. Not that substitution specifically
We originally got that tip from the owner of a diner in Saratoga Springs WY. We tend to add a little more liquid in recipes. And we have found that using the baking strips make a big difference in baking cakes http://www.kingarthurflour.com/shop/items/cake-strips#7262#
Before we started using the cake strips cakes had a tendency to fall. So much so that we regularly referred to them as 'deep dish' cakes as the cake looked more deep dish pizza crusts.
Here is a nice summary of some high altitude baking tips that you can print out: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
